One-pan meals are my savior for quick weeknight dinners when I’m trying to wrap up work and wrangle a toddler during the dreaded 5:00 meltdown hour. It’s an added bonus if I can prep everything during Jane’s nap time, toss it together in a pan, and leave it in the fridge until it’s ready to roast in the evening. This recipe is one of those meals that is key for a busy week! Three main ingredients get added to the pan — chicken breast, red onion slices and carrot medallions. Then everything gets coated in a simple sauce made of butter, dijon mustard, maple syrup and honey and seasoned with chili powder. The flavors come together when roasting as the carrots and onions caramelize and the sauce gives the chicken a sweet and tangy flavor with a touch of spice! I ate this on its own for lunch when I first made it, and then served the leftovers (which reheated very well!) over some rice pilaf the next day. Get the full recipe below: